Hygiene assessment of Serbian meat establishments using different scoring systems
Само за регистроване кориснике
2016
Аутори
Nastasijević, IvanTomašević, Igor
Šmigić, Nada
Milićević, Dragan
Petrović, Zoran
Djekić, Ilija
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The recent proposals for modernization of the meat inspection system across the EU recommend that it should be risk-based and also suggest that risk categorization of slaughterhouses should be based on a process hygiene output through the use of indicator organisms - Aerobic Colony Count (ACC) and Enterobacteriaceae count (EC), monitored on carcasses. In this study, the evaluation of the hygiene of operations in cattle and pig slaughterhouses/meat processing companies in Serbia was carried out through two methodologies: a) auditing based on scoring systems used in the UK and Australia; and b) microbial process hygiene indicators. The results confirmed that slaughterhouses with higher levels of hygiene had lower ACC and EC levels. The complementary nature of the methodologies may be effectively used in a process of risk categorization of slaughterhouses. To achieve better consistency and objectiveness in the assessment process, the intensive and structured training of regulatory authori...ties (official veterinary inspectors, meat inspectors) will be essential.
Кључне речи:
Hygiene assessment / Meat establishments / Process hygiene / Risk categorization / Meat inspectionИзвор:
Food Control, 2016, 62, 193-200Издавач:
- Elsevier Sci Ltd, Oxford
DOI: 10.1016/j.foodcont.2015.10.034
ISSN: 0956-7135
WoS: 000368220000027
Scopus: 2-s2.0-84946600378
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Nastasijević, Ivan AU - Tomašević, Igor AU - Šmigić, Nada AU - Milićević, Dragan AU - Petrović, Zoran AU - Djekić, Ilija PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4147 AB - The recent proposals for modernization of the meat inspection system across the EU recommend that it should be risk-based and also suggest that risk categorization of slaughterhouses should be based on a process hygiene output through the use of indicator organisms - Aerobic Colony Count (ACC) and Enterobacteriaceae count (EC), monitored on carcasses. In this study, the evaluation of the hygiene of operations in cattle and pig slaughterhouses/meat processing companies in Serbia was carried out through two methodologies: a) auditing based on scoring systems used in the UK and Australia; and b) microbial process hygiene indicators. The results confirmed that slaughterhouses with higher levels of hygiene had lower ACC and EC levels. The complementary nature of the methodologies may be effectively used in a process of risk categorization of slaughterhouses. To achieve better consistency and objectiveness in the assessment process, the intensive and structured training of regulatory authorities (official veterinary inspectors, meat inspectors) will be essential. PB - Elsevier Sci Ltd, Oxford T2 - Food Control T1 - Hygiene assessment of Serbian meat establishments using different scoring systems EP - 200 SP - 193 VL - 62 DO - 10.1016/j.foodcont.2015.10.034 ER -
@article{ author = "Nastasijević, Ivan and Tomašević, Igor and Šmigić, Nada and Milićević, Dragan and Petrović, Zoran and Djekić, Ilija", year = "2016", abstract = "The recent proposals for modernization of the meat inspection system across the EU recommend that it should be risk-based and also suggest that risk categorization of slaughterhouses should be based on a process hygiene output through the use of indicator organisms - Aerobic Colony Count (ACC) and Enterobacteriaceae count (EC), monitored on carcasses. In this study, the evaluation of the hygiene of operations in cattle and pig slaughterhouses/meat processing companies in Serbia was carried out through two methodologies: a) auditing based on scoring systems used in the UK and Australia; and b) microbial process hygiene indicators. The results confirmed that slaughterhouses with higher levels of hygiene had lower ACC and EC levels. The complementary nature of the methodologies may be effectively used in a process of risk categorization of slaughterhouses. To achieve better consistency and objectiveness in the assessment process, the intensive and structured training of regulatory authorities (official veterinary inspectors, meat inspectors) will be essential.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Control", title = "Hygiene assessment of Serbian meat establishments using different scoring systems", pages = "200-193", volume = "62", doi = "10.1016/j.foodcont.2015.10.034" }
Nastasijević, I., Tomašević, I., Šmigić, N., Milićević, D., Petrović, Z.,& Djekić, I.. (2016). Hygiene assessment of Serbian meat establishments using different scoring systems. in Food Control Elsevier Sci Ltd, Oxford., 62, 193-200. https://doi.org/10.1016/j.foodcont.2015.10.034
Nastasijević I, Tomašević I, Šmigić N, Milićević D, Petrović Z, Djekić I. Hygiene assessment of Serbian meat establishments using different scoring systems. in Food Control. 2016;62:193-200. doi:10.1016/j.foodcont.2015.10.034 .
Nastasijević, Ivan, Tomašević, Igor, Šmigić, Nada, Milićević, Dragan, Petrović, Zoran, Djekić, Ilija, "Hygiene assessment of Serbian meat establishments using different scoring systems" in Food Control, 62 (2016):193-200, https://doi.org/10.1016/j.foodcont.2015.10.034 . .